The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 6

1 teaspoon olive oil

1 large red onion, chopped

salt and freshly ground black pepper to taste

2 (400g) tins chopped tomatoes

225g (8 oz) fresh or frozen spinach

375g (13 oz) red lentils

450ml (16 fl oz) water

1 dessertspoon dried basil

1 1/2 teaspoons ground cardamom

1 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1/2 teaspoon curry powder

Buy ingredients online

per serving

Change supermarket

per serving

Add to basket

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

MethodPrep:15min › Cook:30min › Ready in:45min

Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.

Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

Recently viewed

Reviews & ratingsAverage global rating:

(105)

Reviews in English (82)

I added all the spices with the browned onions so that there was no chance of getting that 'powdery' taste from spices that are not cooked through. Also increased the spices as we love spicy foods.
Great recipe and can be used as a side dish as part of a curry meal.
-
13 Aug 2012

I used cumin seed for a more authentic flavor, also added carrots, and used red chard. Tougher jeans tend to hold up better. Also, next time I will add some chicken broth to make it more soupy.
-
19 Oct 2010